Daily Archives: December 15, 2007


Kimono Kitty

I think I have discovered a new favorite drink. For more reasons than one.

Persian Nougat at last!

Persian nougat, done

Ah–victory at last! After miserable failed attempts, I made a successful batch of Persian (or Middle Eastern) nougat, thanks to the help of a friend with experience in candy making.

Persian nougat is a candy that I have longed to make for years. Similar to Italian torrone, yet substantially different in texture and flavor to merit distinction, it is a candy that is not sold in many places, nor is it a candy that is popular in recipe books. I know. I searched far and wide. And failed to find how to make it. But a reader here pointed me to a basic recipe for the nougat, and I quickly saved it to make with my friend R, who I knew would not lead me astray in candy making. I was sick of making mistakes. This time, with the actual recipe in hand, I had to have a perfect result!

I could TASTE the nougat in my mouth as I read the recipe. Oooooh.

I didn’t grow up with this candy but many members of my extended family did and this is a favorite snack in the household. I know why, because I have fallen in love with it–the nougat has brought joy and delight and consolation in many circumstances. It is just the best.

The initial recipe left out some crucial spices and ingredients (ooooh, it bugs me when cooks post recipes but leave out “secret ingredients,” secret ingredients that in this case are critical path), but the most crucial bit was documented: the main nougat part with the egg whites and sugar syrup. And you too, can fine tune the spices to your own tasting. I like to add a good amount of cardamom as well as rose water (generous amounts of cardamom and rose water), you might want to add different things such as orange blossom water instead.

I’ve posted the recipe below, with my own adjustments. I hesitated to post this, because this recipe is so precious and a part of me feels incredibly selfish, wants to keep it for herself! But no. This isn’t a family recipe, it was handed to me by a reader, and I pass it back to you, with good amendments.

The process is fairly straightforward–but like with all candymaking, precision is of the utmost importance. Take the sugar syrup to the precise temperature (next time, we’re going to take it a bit higher than we did this time, for a firmer nougat). Make sure the egg whites are stiff.

Boiling sugar syrup

And in stages, you’ll add the syrup to the egg whites. BE VERY CAREFUL. The sugar syrup will be beyond boiling temp, and you are pouring it into egg whites AS THEY ARE BEING WHISKED, so pour slowly, pour at a distance, pour out of the whisk’s way…or else you run the risk of it spattering.

Persian nougat in progress

Add your spices and rose water…then put into a shallow dish and let cool.

This nougat wasn’t as fluffy as the nougat from the Carmel Market in Tel Aviv, and in fact I was initially disappointed in the dense texture of this nougat. However, according to a good source, this resembles the nougat out of Baghdad. A true compliment, as my source grew up in Baghdad and he said this candy reminded him of his childhood.  This is real “baba kadrasi!” he cried out with a smile.  He was the reason I sought out this recipe, really–and I was glad to make him happy.

Persian nougat!

I hope you enjoy the recipe and if you make some, enjoy the nougat, too. My next ambition is to make some Korean candy…and also to figure out how to make this nougat without using corn syrup (yes, it’s a listed ingredient).

Basic recipe follows after the jump…

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